- 1 (32 ounce) carton low-sodium chicken broth
- 2 cups water
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1 cup dried lentils
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 1/2 cups cubed fully cooked ham
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes.
- Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.
04/15/2018
recipepes.com
Lentil Ham Soup, recipe
PT15M
PT1H
5
455 calories
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